Find the following recipes in The Girl Can’t Cook and The Guy Can’t Cook, by Cinda Chavich (Whitecap Books):

CELERY AND SAGE BREAD STUFFING
This is a classic, old-fashioned bread stuffing, flavoured with celery, thyme, and sage. But if you’re into something more exotic, add some chopped apple or pear, cooked crumbled pork sausage, or even toasted pecans or roasted chestnuts. You need about 3/4 cups (175 mL) of bread per pound of turkey so adjust the amount of bread cubes and other ingredients according to the size of your bird. This is enough stuffing for a 10 to 12-pound (4.5 to 5.5-kg) turkey. From the Guy Can’t Cook by Cinda Chavich (Whitecap, 2007).
 
1 loaf day-old French bread, cut into 1/2-inch (1-cm) cubes (about 8 to 10 cups/ 2 L)
1/4 cup (50 mL) melted butter
1 cup (250 mL) finely chopped celery (including leaves)
1 large onion, chopped
2 teaspoons (10 mL) ground sage
2 teaspoons (10 mL) celery salt
2 teaspoons (10 mL) dried thyme leaves (or 2 tablespoons/25 ml, if you are using chopped fresh thyme)
salt and freshly ground black pepper
 
Place the bread cubes in a large bowl and set aside.
Heat the butter in a sauté pan over medium heat and cook the chopped celery and onion for 7 to 10 minutes or until the onions are translucent and tender but not brown.
Pour the contents of the sauté pan over the bread cubes and toss to coat. Sprinkle evenly with sage, celery salt, thyme, salt, and pepper; toss to evenly distribute the spices.
Stuff the turkey with the bread stuffing just before you are ready to put it in the oven. If you’d rather cook the stuffing on the side (but, really, who would, you out on miss all the yummy turkey juices and flavours) you can bake it in a covered casserole dish, for about 1 hour, alongside the bird. Just add about 1 cup (250 mL) of broth (that turkey broth you made with the giblets or canned broth), to moisten the stuffing while it cooks. Any leftover stuffing that won’t fit into the bird can be cooked this way, too.
 
BRUSSELS SPROUTS YOU’LL LOVE
The Brussels sprout - that adorable little miniature cabbage, first of the mini-vegetables on the scene – often gets no respect. But whether you love or hate Brussels sprouts, give this recipe a try. It’s a winner that everyone enjoys, and it will give your holiday plate the shot of colour it needs. From the Guy Can’t Cook by Cinda Chavich (Whitecap, 2007).
 
 
1 pound (450 g) Brussels sprouts (the smaller, the better)
2 tablespoons (25 mL) butter
1 tablespoon (15 mL) extra virgin olive oil
salt and freshly ground black pepper
1/3 cup (75 mL) chopped pecans or roasted chestnuts
1/2 fresh lemon, seeds removed
 
Bring a large pot of salted water to a boil. Trim the sprouts, cutting the base cleanly and slicing a little X on the base of each. Pull off any loose or yellow leaves. Add the sprouts to the boiling water, cover the pot, and boil them for 10 minutes, no longer. (you can also steam them for 10 minutes). The trick to tasty sprouts is cooking until they’re just tender – overcooked Brussels sprouts have a strong flavour. Once cooked, drain and immediately immerse the sprouts in a bowl of ice water to stop the cooking process. Drain sprouts again, pressing lightly to remove excess water, then place in a covered bowl and refrigerate.
When you’re ready to serve the sprouts, heat the butter and oil in a large sauté pan over medium heat. When the butter is bubbly and beginning to turn a bit brown, add the nuts and toast for a minute. Return the sprouts to the pan, and sauté for 3 to 4 minutes or until the sprouts are just heated though. Season with salt and pepper, and squeeze the lemon juice over top. Serve immediately.
 
Serves 4
 
SPEEDY FRESH CRANBERRY SAUCE
Even I have been caught carving the bird before remembering to make the cranberry sauce. This is the easy, last-minute version to whirl up in the food processor minutes before serving (even better if it has some time to chill in the fridge). From the Guy Can’t Cook by Cinda Chavich (Whitecap, 2007).
 
 
1 12-ounce bag (375 mL) fresh cranberries
1 whole navel orange, with peel
1/2 cup (125 mL) granulated sugar
 
Pick through the cranberries, discarding any soft berries or stems, and place into the food processor
Cut the orange into quarters, discarding seeds, and add to the processor, peel and all. Pulse to finely chop the berries and orange pieces. Add the sugar and whirl to combine.
Place in a serving bowl and serve immediately or chill, covered, in the refrigerator for up to 8 hours
 
Makes 2 cups
 

©Cinda Chavich 2007

www.tastereport.com